Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Peel and cut
Peel and mince shallots and garlic. Peel carrots and cut to thin coins. Mince celery.
2 Fry veggies
Heat oil in a large pot. Fry vegetables for 3 minutes. Add chili flakes, thyme, a good pinch of black pepper and cream cheese. Stir for 2 minutes.
3 Add and simmer
Cut the chicken breasts to cubes. Add water and chicken stock cubes. Bring to a boil, and add chickencubes. Simmer, covered, for 15 minutes. Add cream and bean sprouts. Boil for 3 more minutes. Season with salt to taste.